Kung Pao is a historic Sichuan dish named after Ding Baozhen, a Qing Dynasty governor of Sichuan Province who held the honorary title Gongbao (meaning “Palace Guardian”). According to legend, the dish was created either by Ding himself or in his honor, showcasing the bold and balanced flavors characteristic of Sichuan cuisine — spicy, savory, and slightly sweet. Traditionally made with diced chicken, peanuts, and dried chilies, the dish became a staple in Sichuan households and later adapted into many regional and international variations. This modern version is stir-fried with bell peppers, jalapeños, and mushrooms, then topped with crunchy cashews, reflecting how the dish has evolved over time while honoring its storied origins.